Chicken Green Curry

This is the easiest dish that anyone can cook within 30mins. I believe MAE PLOY green curry paste is the best of all and I have not seen any product from Thailand other than this. Make sure you look for coconut milk and not cream. If you were to mistakenly use coconut cream u’ll find white particles floating around the gravy……

You’ll need:

400g	Boneless chicken breast	2	Onions
2”	Ginger	4 nos	Garlic
500ml	Coconut milk	50-60g	Thai curry paste
2 pcs	Kefir lime leaves	2	Tomatoes(cut wedges)
2tbsp	Dark soy sauce	6-7	Half boiled potato
1bunch	Coriander leaves(chop finely)	optional	Green peas/ Capsicum
optional	Thai Aubergines		Salt and sugar

HOW TO:

• Cut chicken into bite size pcs & marinade with dark soy sauce for 30 min. Fry till 3/4 cook & set aside.
• Fry garlic, ginger & onion. Then fry lime leaves & Thai curry paste till brown.
• Add half boiled potato & other vegetables. Mix well.
• Pour in coconut milk, let simmer then add in chicken.
• Cover for 10 min on medium heat, till potato fully cooked.
• Add tomatoes, green peas and cover for another 3 min.
• Lastly sprinkle coriander leaves.